Moroccan Chicken and Lentils

• servings: 4 servings
• active time: 30 minutes
• total time: 50 minutes

Ingredients

1 1/2 lbs chicken thighs (4-6 boneless and skinless)

1 tsp chili powder (or kashmiri chili powder)

1/2 tsp ground cumin

1/2 tsp sesame seeds

1/2 tsp cinnamon

1/2 tsp kosher salt

1/2 tsp dried mint

1/2 tsp garlic powder

1/4 tsp cayenne powder

2 cups butternut squash cut into 1/4 inch cubes

1 cup carrots peeled and cut into 2 inch pieces

1 red onion sliced

1 red bell pepper seeded and cut into 1/2 inch strips

2 tbsp olive oil

1 cup green lentils (See Note 1)

2 bay leaves

1 lemon juice and zest

salt to taste

1 cup Greek yogurt plain (or Labneh)

1/2 cup pomegranate seeds (arils)

Directions

Preheat oven to 425°F. In a small saucepan place the lentils and bay leaves. Cover with water to 2 inches above lentils and bring to a boil over high heat. Reduce to low, and simmer until tender, 20-22 minutes. (See Note 1) Drain and cool in the refrigerator.

Combine the spice blend ingredients in a small bowl and rub the chicken thighs with half of the spice mixture.

In a bowl toss together the vegetables and remaining spice blend and olive oil. Place vegetables in an even layer on a rimmed baking sheet lined with parchment paper or deep 13”x9” baking dish. Lay the chicken thighs on top of the vegetables and roast until tender and browned, 25-30 minutes.

Discard the bay leaves from the drained, cooled lentils. Mix together in a bowl with olive oil, salt and lemon juice and zest from half the lemon.

Dived the yogurt on each plate and top with a 1/2 cup of the lentils. Serve the roasted vegetables and chicken alongside and top with pomegranate seeds and chopped parsley.

Nutrition

• Calories: 729 kcal
• Total Fat: 37 g
• Saturated Fat: 9 g
• Cholesterol: 169 mg
• Sodium: 335 mg
• Total Carbohydrate: 54 g
• Dietary Fiber: 20 g
• Total Sugars: 12 g
• Protein: 48 g